Chicken noodle soup

This chicken noodle soup is super tasty and as easy as it gets to put together.

There are two variations of it in depending on if you have already cooked chicken or not:

1. If you have pre-cooked roasted or shredded chicken, it’s simple: you just need some chicken broth to ramp up the flavor and that’s pretty much it.

2. If you don’t have your chicken ready, you will need to boil it with your soup and then shred it, and most probably it will also need some chicken broth/powder to increase the flavor.

The recipe below is for the first case scenario, when you already have chicken, but see notes for the second option if that applies to you.

What I like about this chicken noodle soup is that it accepts all kinds of variations, so if you don’t have celery in hand and instead you have a zucchini in the fridge, go for it! I’ve done it and I can assure it was as good as.

Chicken noodle soup

• Author: Carla
• Prep Time: 10 min
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 6 1x
• Category: soups

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Description

This chicken noodle soup is super tasty and easy to put together. 

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Ingredients

Scale 1x2x3x

• 3 medium size carrots
• 2 celery stalks
• 1 medium size onion
• 2 cups shredded chicken *
• 6 oz egg noodles *
• 1 tbsp thyme
• 1 tbsp oregano
• 2 bay leaves
• pepper
• 4 tsp chicken broth powder *
• 8 cups water (or more if desired)
• olive oil

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Instructions

1. Peel and dice the carrots, celery stalks and onion.
2. In a large stockpot heat olive oil and sauté the vegetables for about 5 minutes.
3. Add water and chicken broth powder. Stir well until the powder is well dissolved.
4. Add thyme, oregano, bay leaves and pepper and bring to a boil. Boil for 5 minutes or until the vegetables are tender. 
5. Add the chicken and noodles and boil for another 5 minutes. Do not overcook the pasta as it will continue to cook in the broth.
6. At this point, adjust salt and chicken powder if necessary.

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Notes

If you don’t have shredded chicken ready, you can add two chicken breasts to your soup on step 4 and boil for 15-20 min. Then remove the chicken, shred it and put it back in as in step 5.

Egg noodles: I like my soups low on pasta, but if you prefer you can use a 12 oz pack and it will be fine too. 

I used chicken broth powder because that’s what I had in hand, but it can also be done directly with liquid chicken broth.

If at any time you see that the soup would need more liquid you can adjust it with some water or broth. 

Keywords: chicken noodle soup